Recipe

When fresh peas are available on Nantucket, I can rarely restrain myself from popping them raw from the shell directly into my mouth. When I can muster up enough discipline, this is the way I like to cook farm peas.

Yield: Makes 6 to 8 servings

Ingredients

4 tablespoons (½ stick) unsalted butter

1 small red onion, minced

4 cups (4 pounds in the pod) shelled fresh peas

1 tablespoon sugar

1 cup chicken stock, preferably homemade

4 ounces thinly sliced prosciutto, cut into thin strips

Salt and freshly ground pepper to taste

2 tablespoons chopped fresh parsley

Directions

1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, just until softened, about 5 minutes.

2. Stir in the peas, sugar, and chicken stock and simmer covered until the peas are barely tender, about 5 minutes. Stir in the prosciutto and cook 1 minute longer.

3. Using a slotted spoon, transfer the peas and prosciutto to a warmed serving bowl. Reduce the liquid remaining in the saucepan over high heat to a thin syrupy glaze. Pour the glaze over the peas and season with salt and pepper. Sprinkle with parsley and serve at once.